The effect of essential oil of Anethum graveolens L. seed and gallic acid (free and nano forms) on microbial, chemical and sensory characteristics in minced meat during storage at 4 °C

The aim of this study was to evaluate the effect of gallic acid (GA) and essential oil (EO) of Anethum graveolens L. seed (forms of nanoliposome and free) on bacteriological, chemical and sensory properties of minced meat during storage. In this research, Escherichia coli (gram negative) and Staphyl...

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Detalles Bibliográficos
Autores principales: Anvar, Narges, Nateghi, Leila, Shariatifar, Nabi, Mousavi, Seyed Abdolmajid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534171/
https://www.ncbi.nlm.nih.gov/pubmed/37780295
http://dx.doi.org/10.1016/j.fochx.2023.100842

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534171/
https://www.ncbi.nlm.nih.gov/pubmed/37780295
http://dx.doi.org/10.1016/j.fochx.2023.100842

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